Turmeric and Coconut

Golden Milk Turmeric Ice Cream

Total time:24 HRS
Serves:8 cups
Cook Time:24 hrs
Prep Time:15 mins


  • 1 14-ounce can coconut milk
  •  ½ of a 14-ounce can coconut cream (or ½ cup coconut milk or coconut yogurt)
  •  1 cup raw cashews (soaked)
  •  3 T raw pecans (and as many other pecans as desired for topping)
  •  ¼ cup maple syrup
  •  2 t turmeric
  •  1 t cinnamon
  •  ½ t ground ginger
  •  ¼ t cardamom


  •  Soak cashews in a bowl of water overnight (or until soggy—a minimum of 2 hours).
  •  Once the cashews are ready, layer a standard meatloaf pan with parchment paper, allowing the ends to hang over the sides. Place in the freezer while preparing the ice cream.
  •  Drain cashews, and add them to a blender or food processor—along with all the other ingredients.
  •  Process on high until pecans and cashews are broken down and everything is fully combined.
  •  Remove the prepared pan from the freezer, and pour the ice cream mixture into the pan.
  •  Place in the freezer overnight to harden. Be sure to place the pan on a flat surface, so it hardens evenly.
  •  The next day, remove from the freezer.
  •  Top with more pecans, and serve!

Pro Tips:

  • If you have an ice cream maker, you can definitely use it for this recipe. It will make the ice cream even creamier and thicker.
  • You can also make this recipe without the cashews and pecans, but it will be less creamy.